Butternut Salmon Curry

Roasted salmon with spiced rub, creamy coconut curry sauce, served with steamy rice to soak it all up.

Ingredients

Ingredients
Servings:
Curried Salmon
g
Salmon
tsp
Curry Powder
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
tsp
Kosher Salt
tbsp
Olive Oil
Butternut Curry
g
Butternut Squash
g
Baby Spinach
Shallots
Garlic Clove
tbsp
Olive Oil
cm
Fresh Ginger
tbsp
Red Curry Paste
ml
Coconut Milk
tbsp
Fish Sauce
tbsp
Lime Juice
tsp
Lime Zest
g
Fresh Herbs (Dill, Coriander, Parsley)
g
Rice

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC. Line a baking sheet with parchment paper. Boil the rice according to package instructions.
  2. Wash and pat dry the salmon. In a small bowl, mix the spices and the olive oil. Place the salmon skin side down on the baking sheet. Rub the spice mix over the top part of the salmon. Bake for 12-15 minutes.
  3. In the meantime, peel and grate the ginger and the garlic. Peel the shallots and dice finely. Wash the pumpkin, pat dry, core and cut into bite-sized pieces. Wash the spinach and shake dry. Wash the herbs, shake dry and chop coarsely.
  4. Heat up a dutch oven with a drizzle olive oil over medium high heat. Sauté shallots, ginger and garlic until translucent for 1-2 minutes. Add the curry paste and mix till evenly coated. Add in the coconut milk, fish sauce and add the butternut squash.
  5. Bring the curry to a boil, add lime zest and lime juice. Season with salt and pepper. Cover and simmer for about 20 minutes.
  6. Gently fold in the spinach and herbs and simmer for another 5 minutes. Stir the spinach into the curry and cook 5 minutes until wilted. Stir in fresh herbs.
  7. Serve the salmon fillet over fresh rice and add the curry sauce.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC. Line a baking sheet with parchment paper. Boil the rice according to package instructions.
  2. Wash and pat dry the salmon. In a small bowl, mix the spices and the olive oil. Place the salmon skin side down on the baking sheet. Rub the spice mix over the top part of the salmon. Bake for 12-15 minutes.
  3. In the meantime, peel and grate the ginger and the garlic. Peel the shallots and dice finely. Wash the pumpkin, pat dry, core and cut into bite-sized pieces. Wash the spinach and shake dry. Wash the herbs, shake dry and chop coarsely.
  4. Heat up a dutch oven with a drizzle olive oil over medium high heat. Sauté shallots, ginger and garlic until translucent for 1-2 minutes. Add the curry paste and mix till evenly coated. Add in the coconut milk, fish sauce and add the butternut squash.
  5. Bring the curry to a boil, add lime zest and lime juice. Season with salt and pepper. Cover and simmer for about 20 minutes.
  6. Gently fold in the spinach and herbs and simmer for another 5 minutes. Stir the spinach into the curry and cook 5 minutes until wilted. Stir in fresh herbs.
  7. Serve the salmon fillet over fresh rice and add the curry sauce.

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